BAK 101 Intro To Baking/Pastry

BAK 101 – Introduction to Baking and Pastry4 CreditsCollege Now/CTEStudent Outcome �s NameStudent’s Signature Completion DateHigh School Teacher’s SignatureRecommended Grade High SchoolCOCC Review Instructor’s SignatureTextbooks & Materials: Book: Professional Baking 6e w/ Wiley Plus ISBN#978-1-118-25436-3 Culinary Arts or Baking and Pastry Arts toolkit – Sold at COCC Bookstore Complete uniform – All uniform components are sold at the COCC Bookstore or via ChefWorksCourse Description:This introductory level course covers the basic theory and skill sets used throughout the field of baking andpastry. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as theexploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of themajor methods such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough,custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products they create inclass to enhance their understanding of the course material.GRADING: A, B, C, D, F. See College Now Grading Policy.GRADING SCALE:A93-100A90-92B 87-89B83-86B80-82C 77-79C70-76D65-69F0-64INSTRUCTIONS: The high school teacher must evaluate the student using the following outcomes. The highschool teacher will sign and date each outcome as the student completes it.REQUIRED DOCUMENTATION: The high school teacher will send the completed student outcome checklistand the signed final grade roster to collegenow@cocc.edu.12021-22All previously dated material is now invalidBAK 101 Introduction to Baking and Pastry

Course Learning Outcomes and Assessment Process:At the conclusion of this course,students should have the ability to Identify and select ingredients for use in avariety of baked productsTeacher’s signature:Date outcome completed:The course learning outcomes will be verifiedby one or more of the following assessments: Assessment during competency basedlearning activities as to the quality of thefinished product and how the studentfollowed the prescribed technique Apply standards of professionalism to thebaking industryTeacher’s signature:Date outcome completed: Quizzes, written midterm examination andfinal examination, assessment duringcompetency based learning activities as tothe quality of the finished product and howthe student followed the prescribed technique Assessment during competency basedlearning activities as to the quality of thefinished product and how the studentfollowed the prescribed technique Describe and apply the function ofingredients in the baking processTeacher’s signature:Date outcome completed: Explain the use of formula and the bakerspercentage as it relates to the baking processTeacher’s signature:Date outcome completed: Quizzes, written midterm examination andfinal examination, assessment duringcompetency based learning activities as tothe quality of the finished product and howthe student followed the prescribed technique Assessment during competency basedlearning activities as to the quality of thefinished product and how the studentfollowed the prescribed technique Prepare a variety of baked products usingcreaming, sponge, muffin, basic custardsmethods, cake & dessert and breadpreparation.Teacher’s signature:Date outcome completed: Describe and use the equipment typical tothe baking processTeacher’s signature:Date outcome completed: Assessment during competency basedlearning activities as to the quality of thefinished product and how the studentfollowed the prescribed technique Describe and demonstrate the basic bakingscience principles, ratio and technique.Teacher’s signature:Date outcome completed: Quizzes, written midterm examination andTeacher’s Signature:final examination, assessment duringcompetency based learning activities as tothe quality of the finished product and howthe student followed theDate:Student’s Grade: Enter here and on page 122021-22All previously dated material is now invalidBAK 101 Introduction to Baking and Pastry

BAK 101 Introduction to Baking and Pastry – Course SyllabusCourse DescriptionThis introductory-level course covers the basic theory and skill sets used throughout the field of bakingand pastry. Topics covered include the use of hand tools and equipment found in a bakeshop, as wellas the exploration of baking and pastry ingredients and their functions. Students will gain a workingknowledge of the major methods such as creaming, blending, meringues, cut-in, straight dough,custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products theycreate in class to enhance their understanding of the course material.PrerequisitesN/ALearning OutcomesAt the conclusion of this course, students will have the ability to: Identify and select ingredients for use in a variety of baked productsApply standards of professionalism to the baking industryDescribe and apply the function of ingredients in the baking processExplain the use of formula and the bakers percentage as it relates to the baking processPrepare a variety of baked products using creaming, sponge, muffin, basic custards methods, cakedessert and bread preparation.Describe and use the equipment typical to the baking processDescribe and demonstrate the basic baking science principles, ratio and techniqueRequired Text, Materials and Equipment Book: Professional Baking 6e w/ Wiley Plus ISBN#978-1-118-25436-3 Culinary Arts or Baking and Pastry Arts toolkit – Sold at COCC Bookstore Complete uniform – All uniform components are sold at the COCC Bookstore or via ChefWorks32021-22All previously dated material is now invalidBAK 101 Introduction to Baking and Pastry

BAK 101 Introduction to Baking and Pastry - Course SyllabusCourse Term:CRN:Course Day/Time:Note: Refer to COCC academic calendar for campus holidaysCourse Dates:Course Location:Final Exam Date:Instructor:Office Location:Dept Phone:Dept Fax: 1.877.541.2433Email:Office Hours:Finals Week Office Hours:I am also available by appointment if you cannot meet during my office hours.Grading:Grading ScaleTo meet graduation requirements, students must complete every course with a minimum grade of a C.A 93-100, A- 90-92, B 87-89, B 83-86, B- 80-82, C 77-79, C 70-76, D 65-69, F 0-64Grading Weight25% Daily Points (includes: professionalism, sanitation, organization, and competency-based learning)5% Leadership Points (includes: Sous Chef, Sanitation Steward and Food Steward)15% Quizzes (see MCO for schedule of quizzes)10% Mid-term (includes mid-term exam)5% Assignments (instructor will assign during the class)15% Final Exam (includes written final exam)25% Practical exam (includes practical exam)Service Learning Initiatives:In order to enhance the theoretical and experientially based learning that takes place in the CCIcurriculum, formal service-learning initiatives are integrated into the student learning experience.Students can expect to be involved in a diversity of service learning activities that are relevant to thecontent within a program or course in which they are attending. The goal of service learning is toincrease student confidence through reality-based learning and repetition, while also increasing42021-22All previously dated material is now invalidBAK 101 Introduction to Baking and Pastry

student awareness about social engagement and how the restaurant industry “gives back” to societyvia service.Attendance:Students are empowered to control their overall learning experience and success throughout their CCIlearning experience. Consistent attendance is very important for student academic success. Regularclassroom attendance is not only an essential ingredient for academic achievement, but is also afundamental building block for success in the hospitality industry after graduation. If a student must beabsent due to an emergency, they are encouraged to communicate in advance to the instructor.Student Handbook:Compliance with CCI uniform, personal grooming, conduct and classroom policies is a contributingfactor to student success. Please review and download the CCI Student Handbook atcascadeculinary.com/ or inary-handbook-1718.pdf.Course Policies and Expectations:BlackboardThis course will be supplemented with Blackboard use. Students that do not have access to theinternet at home can access Blackboard via any campus computer lab.Students Rights and ResponsibilitiesPlease read the Students Rights and Responsibilities udent-rights-and-responsibilities.aspx ) handbook including provisions for dishonesty,classroom behavior, children & pets on campus, acceptable computer usage, smoking, harassment,parking, etc.Americans with Disabilities StatementStudents with documented disabilities who may need special instructional accommodations or whomay need special arrangements in the event of an evacuation should notify the instructor as soon aspossible, no later than the second week of the term. Students may contact COCC Disability Office inBoyle Education Center to discuss special needs at 541.383.7583.COCC Non-Discrimination PolicyCentral Oregon Community College is an affirmative action, equal opportunity institution. It is thepolicy of the Central Oregon Community College Board of Directors that there will be no discriminationor harassment on the basis of age, disability, gender, marital status, national origin, race, religion,sexual orientation, or veteran status in any educational programs, activities or employment. Personshaving questions about equal opportunity and non-discrimination, please contact Human Resourcesfor referral to the appropriate personnel, 541.383.7236.52021-22All previously dated material is now invalidBAK 101 Introduction to Baking and Pastry

Student InsuranceStudents are not covered by medical insurance while on campus or involved in college classes andactivities. Students are responsible for their own medical and dental insurance coverage. Informationon student insurance coverage can be obtained at the cashier in Boyle Education Center.Final Exam PolicySee inal-exam.aspx for information regardingemergency closure during finals week and deadlines for students requesting change in exam schedule.Important Term DatesSee s/academic-calendar-important-dates-byterm.aspx for tuition due, late fees, holidays, last day to drop without transcript impact, last date todrop with transcript W designation requiring instructor signature, etc.62021-22All previously dated material is now invalidBAK 101 Introduction to Baking and Pastry

Describe and use the equipment typical to the baking process Describe and demonstrate the basic baking science principles, ratio and technique Required Text, Materials and Equipment Book: Professional Baking 6e w/ Wiley Plus ISBN#978-1-118-25436-3 Culinary Arts or Baking and Pastry Arts toolkit – Sold at COCC Bookstore